Bean Salad with White Balsamic Vinaigrette

Bean Salad with White Balsamic Vinaigrette

Ingredients

• 8 ounces dried Great White Northern beans
• 1 cup fresh carrot shreds
• 1-1/2 cups red bell pepper, diced
• 1-1/2 cups celery, diced
• White Balsamic Vinaigrette
• White Balsamic Vinaigrette
• ¾ cup Celia's Traditional White Balsamic Vinegar
• ¾ cup extra virgin olive oil
• Sea salt and black pepper to taste

Directions

1. Bean Salad
3. Prepare beans per instructions on package and allow to cool to room temperature. Combine beans, carrots, pepper and celery in a bowl. Toss with vinaigrette and allow flavors to combine for 15 to 20 minutes before serving. Refrigerate after serving.
5. Anyone interested in food and health is finding out what our grandparents knew all along. Legumes are not only packed with nutrition but are delicious. We make this salad with Great White Northern beans, which our family prefers. However, any white bean will do. While this salad can be made with canned beans that have been well rinsed, it is at its best when made with dried beans that have been soaked and boiled. The extra step produces a better taste and texture.
7. White Balsamic Vinaigrette
9. Combine all ingredients.
11. If you haven't tried Celia's Traditional white balsamic vinegar, please do. It brings an unexpected brightness to any salad, and tastes right any time of year, but especially when you're looking for lighter fare. These measurements are simply a guideline. As with all vinaigrettes, you may prefer more or less vinegar.